Shavuot Cheesecake

Serves: 6

Imelda VonRueden

1 January 1970

Based on User reviews:

67

Spice

49

Sweetness

39

Sourness

51

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

10

Graham Crackers

1 cup

Walnut Pieces

1 cup

Sugar (confectioners')

1.5 tsps

Ground Cinnamon

1 tsp

Ground Nutmeg

1 pinch

Salt

2 tbsps

Unsalted Butter (melted)

910 g

Cream Cheese (at room temperature)

4

Eggs (at room temperature)

1.5 cups

White Sugar

3 cup

Sour Cream

1 cup

Half-And-Half

1 cup

Sweetened Condensed Milk

1 cup

All-Purpose Flour

2 tsps

Vanilla Extract

1

Water (quart boiling, or as needed)

Directions:

1

Preheat oven to 325 degrees F (165 degrees C)

2

Place parchment paper over bottom of a 9-inch springform pan and seal pan around the base (the parchment paper should be sticking out the edges)

3

Grease sides of pan, but not parchment paper

4

Pulse graham crackers, confectioners' sugar, walnuts, cinnamon, nutmeg, and salt in a food processor until mixture is crumbly, about 30 seconds

5

Pour melted butter over the crumbs and continue to process for 10 seconds

6

Push crumbs down the sides of the processor with a spatula and continue processing for about 10 more seconds until crumbs are evenly darkened

7

Press mixture firmly in an even layer across bottom of pan

8

Clean and dry food processor

9

Cut cream cheese into chunks and place in food processor

10

Add eggs, sugar, sour cream, half-and-half, sweetened condensed milk, flour, and vanilla extract

11

Using short 1-second pulses, blend until smooth

12

This should take about 15 seconds; scrape down the sides if necessary, but do not overmix

13

Bring water to a boil

14

While water is heating, carefully pour cheesecake filling into prepared springform pan

15

Smooth surface with a spatula

16

Pop large bubbles with the tip of a paring knife

17

Place a large roasting pan in bottom of oven; pour in boiling water

18

Set cheesecake on middle oven rack, above pan of water

19

Bake in preheated oven for 1 hour

20

Remove roasting pan, close oven, turn off heat, and let cheesecake rest inside oven for 1 to 2 hours

21

Remove cheesecake from oven; allow it to cool to room temperature

22

Store cheesecake in refrigerator and chill overnight before serving